The Effect of Different Starter Cultures and Dextrose on Viability of Lactic Acid Bacteria and pH of Fermented Milk At 43 °C

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora. Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura. Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus, BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry. Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

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Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production

LWT ◽

10.1016/j.lwt.2015.12.023 ◽

2016 ◽

Vol 68 ◽

pp. 202-207 ◽

Cited By ~ 13

Author(s):

Takashi Kuda ◽

Manami Kataoka ◽

Maki Nemoto ◽

Miho Kawahara ◽

Hajime Takahashi ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Milk ◽

Starter Cultures

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Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-4-30-38 ◽

2019 ◽

Vol 48 (4) ◽

pp. 30-38 ◽

Cited By ~ 1

Author(s):

Ольга Кригер ◽

Olga Kriger ◽

Светлана Носкова ◽

Svetlana Noskova

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Milk Production ◽

Freezing Temperature ◽

Fermented Milk ◽

Starter Cultures ◽

Residual Pressure ◽

Milk Product ◽

Multienzyme Complexes

Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The experiment defined the regime parameters of combined starter lyophilisation. The results prove that fermented milk production requires high-quality starter strains. The authors developed a long-term method for preservation of properties of particular strains of lactic acid microorganisms. The method presupposes freeze-drying with the following parameters: freezing temperature – minus 25°C in a protective 5%-glycerol medium (90 minutes); the drying temperature – 30°C (6 hours); refrigerating load – 5.45 kW/m²; residual pressure – 0.6‒0.8 kPa, bed depth – 2 mm. The authors also developed the necessary documentation (No. 9225-096-02054145-2013), procedures, and formula of the fermented milk product with a combined direct application starter.

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Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk

Digital Press Life Sciences ◽

10.29037/digitalpress.22327 ◽

2020 ◽

Vol 2 ◽

pp. 00010

Author(s):

Tyas Utami ◽

Amaralda Cindarbhumi ◽

Marcella C. Khuangga ◽

Endang S. Rahayu ◽

Muhammad Nur Cahyanto ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Medium ◽

Large Scale ◽

Starter Culture ◽

Viable Cell ◽

Fermented Milk ◽

Starter Cultures ◽

Mixed Cultures ◽

Freeze Dried

<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato extract, and young coconut water. Meat peptone was prepared by hydrolysis of halal meat using crude bromelain. Lactic acid bacteria were grown in the halal growth medium then harvested, frozen and freeze-dried. A single freeze-dried starter culture of L. plantarum Dad 13 and frozen mixed cultures of L. plantarum Dad 13 and S. thermophilus Dad 11 were prepared for production of fermented milk drink and yogurt respectively in industrial scale. The growth of these lactic acid bacteria in halal growth medium increased the viable cell to two log cycles (109 CFU/mL) for L. plantarum Dad 13 and one log cycle for S. thermophilus Dad 11 (108 CFU/mL), respectively. The viable cell of freeze-dried L. plantarum Dad 13 and S. thermophilus Dad 11 were 7.57 x 1010 CFU/g and 6.35 x 109 CFU/g, respectively. The number of viable cells and pH of both fermented milk drink and yogurt products was relatively stable to 107 CFU/mL and 108 CFU/mL, respectively during cold storage for four to six weeks. The sensory characteristics of the products were comparable to the ones using commercial starter cultures. It can be concluded that these indigenous starter cultures can be applied for the production of probiotic fermented milk.</div>

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Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria

Veterinary World ◽

10.14202/vetworld.2020.345-353 ◽

2020 ◽

Vol 13 (2) ◽

pp. 345-353 ◽

Cited By ~ 1

Author(s):

Yuliana Tandi Rubak ◽

Lilis Nuraida ◽

Dyah Iswantini ◽

Endang Prangdimurti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

High Resolution Mass Spectrometry ◽

Fermented Milk ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

Converting Enzyme ◽

Angiotensin I ◽

Amyloid A ◽

Angiotensin I Converting Enzyme

Background and Aim: Fermented milk can be used to produce antihypertensive peptides. Lactic acid bacteria (LAB) with its proteolytic system hydrolyze milk protein during fermentation to produce several peptides, which include antihypertensive bioactive peptides. This study aimed to investigate the ability of indigenous LAB for the production of angiotensin-I-converting enzyme inhibitory (ACE-I) peptides in fermented milk and to characterize the ACEI peptides. Materials and Methods: Reconstituted milk (11%) inoculated with ten LAB isolates, and then incubated at 37°C until it reaches pH 4.6. The evaluation was carried out for LAB count, lactic acid concentration, peptide content, and ACE-I activity. The low molecular weight (MW) peptides (<3 kDa) were identified using Nano LC Ultimate 3000 series system Tandem Q Exactive Plus Orbitrap high-resolution mass spectrometry. Results: The result showed that the ten LAB isolates were able to produce ACE-I in fermented milk with the activities in the range of 22.78±2.55-57.36±5.40%. The activity of ACE-I above 50% produced by Lactobacillus delbrueckii BD7, Lactococcus lactis ssp. lactis BD17, and Lactobacillus kefiri YK4 and JK17, with the highest activity of ACE-I produced by L. kefiri YK4 (IC50 0.261 mg/mL) and L. kefiri JK17 (IC50 0.308 mg/mL). Results of peptide identification showed that L. kefiri YK 4 could release as many as 1329, while L. kefiri JK 17 could release 174 peptides. The peptides produced were 95% derived from casein. The other peptides were from α-lactalbumin, β-lactoglobulin, and serum amyloid A. The peptides produced consisted of 6-19 amino acid residues, with MWs of 634-2079 Dalton and detected at 317-1093 m/z. A total of 30 peptides have been recognized based on literature searches as ACE-I peptides (sequence similarity: 100%). Conclusion: L. kefiri YK4 and JK17 are the potential to be used as starter cultures to produce the bioactive peptide as ACE-I in fermented milk.

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Aerobic Respiration in Lactic Acid Bacteria

Microbial Cultures and Enzymes in Dairy Technology - Advances in Medical Technologies and Clinical Practice ◽

10.4018/978-1-5225-5363-2.ch005 ◽

2018 ◽

pp. 87-100

Author(s):

Sarang Dilip Pophaly ◽

Manorama Chauhan ◽

Jitesh Tarak ◽

Shekhar Banala Bashetty ◽

Tejinder Pal Singh ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Fermented Milk ◽

Starter Cultures ◽

Bacterial Cells ◽

Atp Production ◽

Final Electron ◽

Simple Carbohydrates ◽

Dairy Starter Cultures

Lactic acid bacteria (LAB) are used as food-grade microorganisms for production of a variety of fermented milk products. They are also the most common probiotic organisms used for making functional foods. Lactic acid bacteria are well known for their fermentative metabolism wherein they convert simple carbohydrates to organic acids and other end products. Fermentation helps the bacteria to generate ATP required for various cellular activities via substrate level phosphorylation reaction. Fermentation results in incomplete oxidation of substrate and hence is an inefficient process with a low ATP yield. However, some LAB are genetically capable of activating an auxiliary respiratory metabolism in which a quinol oxidase serves as the final electron acceptor and high ATP production is achieved due to oxidative phosphorylation. The respiratory process is associated with high biomass production of LAB and more robust bacterial cells, which are essentially required for manufacture of high viability starter culture. This chapter explores LAB's current and future applications in dairy starter cultures.

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Biochemical activities of selected strains of Lactic Acid Bacteria

Biotechnology in Animal Husbandry ◽

10.2298/bah0602139m ◽

2006 ◽

Vol 22 (1-2) ◽

pp. 139-151 ◽

Cited By ~ 1

Author(s):

Aleksandra Martinovic ◽

Roger Abrahamsen ◽

Dragojlo Obradovic

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Volatile Compounds ◽

High Performance ◽

Carbon Dioxide Production ◽

Fermented Milk ◽

Starter Cultures ◽

Milk Products ◽

Fermented Milk Products

In this paper the results of the research on biochemical activities of selected strains of Lactic Acid Bacteria, isolated from indigenous fermented milk products of Serbia and Montenegro have been shown. The growth rate of the selected strains has been examined during 24 hrs period of time as well as carbon dioxide production ability, ability of production/degradation of specific sugars, organic acids and rate of production of volatile compounds that are significantly influencing the aroma of the final products. The analyses for determination of synthesis of sugars, organic acids and volatile compounds have been done by automatic direct headspace gas chromatography (HCGC) and high performance liquid chromatography (HPLC). The examined strains have shown significant level of biochemical activities that can introduce them to the group of potential starter cultures for industrial production of different fermented milk products.

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

Journal of Dairy Research ◽

10.1017/s0022029921000339 ◽

2021 ◽

pp. 1-7

Author(s):

Harutoshi Tsuda ◽

Kana Kodama

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Milk ◽

Starter Cultures ◽

Technological Properties ◽

Mature Milk ◽

16S Rdna Sequence Analysis ◽

Physiological And Biochemical Characteristics ◽

Fermented Dairy Products ◽

Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

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